RECIPE BY:

Matt Sincalir

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 250gm macaroni shells
  • 200gm smoked bacon, roughly chopped
  • 300gm Coles sour cream
  • 350ml buttermilk
  • 1 cup frozen peas
  • Handful baby spinach
  • 250gm Coles grated mozzarella cheese
  • Coles Parmesan cheese
  • 40 gm panko crumbs
  • 1 Tbsp chopped parsley
  • Salt and Pepper
  • Cobram Estate EVOO for greasing tray

 

METHOD:

  • Preheat oven to 220C and grease a baking dish with oil.
  • Bring a pot of salted water to a boil and cook macaroni for 2 minutes less than the package instructions, or until just undercooked. Strain and set aside.
  • Meanwhile, heat a medium pan over a medium heat and fry of bacon for 3-4 minutes to colour, stirring often. Reduce heat and add the sour cream and buttermilk and stir to combine. Add in the peas, spinach and ¾ of the cheese and stir until smooth, remove from the heat and season with salt and pepper to taste. In a small bowl add parmesan cheese, panko crumb and parsley and mix to combine.
  • Add the pasta to the cheese sauce and stir to coat. Pour into a baking dish greased with EVOO and top with breadcrumb mix. Bake for 20-25 minutes or until lightly golden.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay for the body that matches the creaminess or a Sangiovese for the acidity to cut through the fat.

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